Thursday, March 1, 2018

Phulka | Home made Phulka | How to make Phulka

Phulka is one of the most popular indian flat bread made from wheat flour. Making phukla is almost similar as making of chapathi expect the final cooking in direct flame. When we were in India, i often prepare this phulka for our dinner/lunch, but after coming to US, i hardly make them because here in our apartment, i'm having the electric stove top only and i don't have the provision of cooking in direct flame.

So on our last trip to India, i brought this wire roaster especially to make the phulka and it works very well on electric stove and i'm glad that again phulka became the part of our regular menu. To get soft phulkas

Make sure that the dough should be soft & pilable

Don't roll the dough into thin disc, the rolled dough should be little thick like how we prepare for pooris.

Cook on the tava for only few secs, just when it started to bubble.

When you place it on direct flame/roaster, be gentle, sometimes if you hold it with your tongs tightly, it will create holes and the phulka doesn't puff up in the end.

Take the flour in a bowl, add salt & oil and mix it with flour well. Then add water to the flour.Mix it with your hand and gather it together as a single mass , now knead the dough well until the surface looks smooth.Cover it with lid and set aside for minimum 15 mins.Pinch medium lemon sized balls from the dough and roll it as smooth. Flour the rolling pin & surface well, take one ball and roll into thick disc with rolling bin.Heat the tawa , add the rolled dough and cokk till the top slightly started to bubble up, flip it over and cook on other side too. Both sides hardly take 30 to 40 secs Heat the wire roaster on another stove top and plac the tava cooked phukla and cook till it puffs up.Flip it over using tong and cook it on other side too. Remove it from the stove top and apply ghee generously on the top. Serve it with your favorite side dish. We had it with veg kurma, cauliflower 65 & onion raita.

Notes:

The dough should be pliable and smooth.

I used ashirvad wheat flour, it requires 1 cup of water for 2 cup of flour. The water quantity varies among the brands and home made flour.

Try to add all water at once, it helps to make soft dough.

If you're planning to cook on direct flame, then after 30 secs of tava cooking, place the phulka directly on the flame and cook till it puffs up and then flip it over and cook for few more secs.